Sometimes crimping can be a step too far. All that pinching and pulling and pushing of the pastry. It sure is pretty, but it isn’t quick unless you’ve been making Cornish pasties for nigh on 60 years. Or maybe if you’re a master baker. I am neither. Sometimes I just don’t fancy preening pastry. But I often fancy pie. Enter the galette; a lazy person’s pie.
Apple & marzipan galette
Serves 4 – 6
For the pastry:
- 250g plain flour (plus extra for rolling later)
- 125g cold butter (salted or unsalted, whatever you have to hand)
- 1 large egg
For the filling:
- 15mls lemon juice
- 480g peeled, cored and thinly sliced apples (7 small apples)
- 1/4 tsp freshly grated nutmeg
- 15g plain flour
- 45g granulated sugar
- 100g marzipan, grated
- Egg wash (1 egg whisked lightly with a pinch of salt)
- 1 tsp granulated sugar
First place the marzipan in the fridge to make it easier to grate later.
Make the pastry by rubbing the butter into the flour (or blitz to a fine breadcrumb consistency in a food processor) then use the egg to bind the pastry. Either stir in with a blunt knife or pulse in short bursts in the food processor until the pastry starts to gather into clumps. Stop processing at this point and gather up with your hands.
Shape the pastry into a disc, wrap in clingfilm and chill for 1 hour. Prepare the filling by stirring everything together, cover and chill.
Preheat the oven to 190°C/gas mark 5 and line a baking tray with non stick baking parchment. Roll the disc of pastry out onto a floured work surface to about 3mm thick in a rough circle shape. Move it gently to the prepared baking tray and pile the apple filling into the middle, being careful not to pour it all in as you need to discard any syrup left at the bottom of the bowl. If you tip this in you’ll have a soggy bottom.
Fold the pastry edges into the centre, leaving the middle of the apples exposed. Be careful not to let the pastry break as you do this. If it does then use your finger to push any cracks back together. Finally, egg wash the pastry all over using a pastry brush and sprinkle the whole galette with sugar. Bake for 45 minutes until the pastry is golden brown and the apples have started to caramelise on the top. Serve warm with ice cream, cream or custard. Or simply alone.
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